title: [Collagen in boerewors as a measure of quality].
abstract: Formalin-fixed samples (n = 75) of commercial boerewors (traditional farm style sausage) were examined for total nitrogen (N) and hydroxyproline (Hypro) N to assess their collagen content. Hypo N/total N x 10(3) (unaffected by residual fat) varied from 8.23 to 16.50; 3/75 (5%) of samples had ratios equal to or less than the control (8.38) i.e. sausage home-made from meat without addition of scraps or collagen-rich trimmings. About 95% of samples had ratios greater than 10, and 5% had ratios greater than double the control. In 75% of the surveyed samples, the ratios were more than 1.5 times greater than those of the control. To ensure boerewors of good compositional quality, it is advocated that formalin-fixed samples of the product be subjected to both histological examination and collagen determinations. Promulgation of legislation to limit the collagen content of boerewors is proposed; a maximum of 12 in the ratio of Hypro N/total N x 10(3) is considered reasonable and attainable in the light of the results of this survey.
authors.affiliation: Department Veterinêre Volksgesondheid, Fakulteit Veeartsenykunde, Universiteit van Pretoria, Onderstepoort, Republiek van Suid-Afrika.
authors.forename: L W
authors.initials: LW
authors.lastname: Van den Heever
authors.forename: M C
authors.initials: MC
authors.lastname: Smit
authors.forename: P H
authors.initials: PH
authors.lastname: Heinze
mesh_terms: D003094:Collagen / Q000032:analysis*; D008461:Meat Products / Q000032:analysis / Q000592:standards*
chemical_list: D003094:Collagen
vernacular_title: Kollageen in boerewors as maatstaf van gehalte.